Since we're usually rushing out the door most days of the week, I always try to make Sundays breakfast treats. As much as the SO loves his bacon and egg breakfasts, I can get quite sick of the heavy oily combination.

So when I have a preference for something equally filling, but not as meaty, this is one of my favorite recipes.

INGREDIENTS:

1 cup self-raising flour

1 tbsp caster sugar

3/4 cup of milk

1 egg

Pinch of salt

100 gm ricotta cheese (optional)

0.5 cup of milk (optional if using cheese)

Honey or maple syrup to serve

DIRECTIONS:

Mix flour, sugar and salt in a large mixing bowl. Lightly whisk the egg and milk in a jug, before adding gradually to the dry ingredients. Mix until batter is smooth.

For the optional ricotta, crumble it in the batter, adding the additional milk gradually until batter is smooth.

Heat a gridle, electric grill (with the flat plate) or frying pan on medium. Brush with a little butter if there's no non-stick coating. Drop a drop of batter onto the surface to check if it's hot enough.

When hot enough, drop tablespoonfuls of the batter to cook. When bubbles break on the surface (think multiple Moon craters), it's time to flip the pikelets. Serve warm with honey or maple syrup.

I believe pikelets are smaller, thicker pancakes, generally in Australia, New Zealand and parts of Britain. So pikelet batter generally would be a bit thicker. But they're both generally the same thing.